Hyderabadi dum biryani
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Ingredients
4
For rice:
For Mutton curry:
Mutton Marinade:
For layering :
Pudina Chutney:
Dates Chutney:
Preparation
Preparation40 min
Cook time1 h 15 m
- For rice:
Wash the rice, drain and keep aside till dry. Heat butter in a deep bottom pan, add bay leaf, cinnamon, clove, cardamom and pepper corns. Sauté for 2-3 minutes. Add rice and sauté well. When the rice starts cracking, pour water, salt and lemon juice. Add mint and coriander leaves, close the lid and cook till the rice is 3/4 done. - Mutton Marinade:
Combine all the above ingredients with your hands, add mutton pieces to the batter and keep aside for 2 hours minimum. - For Mutton curry:
Heat oil in a pan, add ginger-garlic-green chilli paste. Fry till golden color, add onion saute till it becomes translucent. Add tomatoes and fry untill the oil seperates. Add biryani masala, coriander powder, pepper powder, garam masala and turmeric powder. - Sauté well till the raw smell goes, add marinated mutton, mix well. Cover and cook for 05-10 minutes. Remove lid and pour 1 cup water, cover and Cook till done and the gravy turns thick.
- Final Layering:
Dissolve saffron in 1/2 tbsp warm milk. Heat 2 tablespoons ghee In a pan, fry the raisins and cashew sepeartely. In the same pan fry thinly sliced onions, add 1/2 tablespoon sugar, fry till golden brown color. - In a deep bottom pan, grease little ghee, pour mutton along with gravy in first layer. Next layer add rice. Add cashew, raisin, onion, mint leaves, and coriander leaves on the top of the rice.
- Then spread little rice. Add mutton pieces with gravy. Repeat the process utill the ingredients finished. Pour dissolved saffron on the top of the rice.
- Decorate the top with fried onions , raisin, cashew, mint leaves, coriander leaves and pinapple pieces. Seal the lid with maida dough and transfer to stove.
- Place a heavy water vessel on the top of the lid and cook for 20-25 minutes on low flame. Remove from fire and serve hot with raita, pudina chutney and dates chutney.
Pudina Chutney:
Grind grated coconut, pudia, coriander leaves, green chilli, garlic, ginger and salt to a coarse paste. Add curd and lemon juice to this. Mix well.
Dates Chutney:
In a deep bottom pan, add dates, jaggery, tamarind and redchilli flakes. Pour 1 cup water. Boil till the ingredients turns soft. Remove from fire, allow it to cool. Add cumin powder, ginger powder and salt to this. Grind all the ingredients together in a mixer to a smooth paste. Serve with biryani.
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